Vive la France: French Cuisine and the Evolution of Modern Cooking (With Recipes)
by radio producer and food writer Lari Robling
September 12th, 2011
In his wonderful introduction to MFK Fisher's translation of The Physiology of Taste, author Bill Buford attempts to describe Jean Anthelme Brillat-Savarin's "meditations" on gastronomy. "It is not a cookbook," he writes, "but it has recipes." It opens with collection of aphorisms—most famously, that you are what you eat, but then they disappear. It has a foundation in history and science. It is about the "charisma of food... More information >>
Forgotten foods: Feeling noshtalgic?
September 15th, 2010
Devilled kidneys, Welsh rabbit, kedgeree – a band of culinary movers and shakers is determined to return these old favourites to glory. Alice-Azania Jarvis from The Independent wrote a recent article about resurrecting old recipes and called this trend "Robling-esque." Read the entire article >>
Rescue endangered recipes
August 4th, 2009
Greg Morago of the Houston Chronicle wrote a story about old recipes. In the story he also included a brief review of Endangered Recipes and says, "Robling can't do all the work," saving these old recipes. He encourages everyone to save and share those treasured recipes. Read the entire article >>
Cook the Book: 'Endangered Recipes' by Lari Robling
May 25th, 2009
The Serious Eats Team took an in-depth look at Endangered Recipes, and wrote a review for SeriousEats.com In the review Serious Eats says Endangered Recipes "is an incredible collection of vintage recipes from another era."
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